1、Classic potato salad

Team with Christmas leftovers or summer BBQ favourites. Either way, Matt Tebbutt's Classic potato salad is hard resist

Classic potato salad recipe

Ingredients

  • 800g small new potato
  • 3 shallots, finely chopped
  • 1 tbsp small capers (optional)
  • 2 tbsp cornichons, finely chopped (optional)
  • 3 tbsp mayonnaise, or to taste
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp white wine vinegar
  • small handful parsley leaves, roughly chopped

Method

  • Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

  • https://www.truecookbook.com/recipe/classic-potato-salad-6279/

    2、Creamy Sweet Potato Salad

  • Makes: 8 servings
  • Serving Size: 1/2 cup
  • Makes: 6 cups
  • Start to Finish: 45 mins
  • Creamy Sweet Potato Salad recipe

    Ingredients

    Method

    1. Preheat oven to 400 degrees F. In a large bowl combine potatoes and oil. Season with salt, and pepper. Roast for 18 minutes or until just tender but still hold their shape. Remove.
    2. Return potatoes to large bowl. Drizzle with vinegar; stir to coat. Cool completely. Add eggs, peppers, green onions, and dill. In a small bowl combine mayonnaise and yogurt. Pour over mixture; toss. Season to taste with salt and pepper.

    3、Helga's Potato Salad

  • Makes: 24 servings
  • Serving Size: 1/3 cup
  • Makes: 8 cups
  • Hands On: 30 mins
  • Total Time: 1 hr
  • Helga

    Ingredients

    Method

    1. In a large pot cook potatoes in boiling water 15 minutes or until just fork-tender. Drain; let potatoes stand 15 minutes or until cool enough to handle.
    2. Peel and slice potatoes into thin rounds; place in large bowl.
    3. In a small bowl whisk mayonnaise, vinegar, oil, cornichon juice, and Maggi seasoning. Pour over hot potatoes along with shallot and cornichons; gently stir to coat. Cover and refrigerate until completely cool or up to 3 days. Season with kosher salt and pepper. Serve topped with bacon, eggs, and chives.

    4、Poblano Potato Salad

  • Makes: 8 servings
  • Makes: 7 cups
  • Hands On: 15 mins
  • Total Time: 55 mins
  • Poblano Potato Salad recipe

    Ingredients

    Method

    1. Preheat oven to 450 degrees F. Place peppers on a foil-lined baking sheet. Roast 20 minutes or until skins are blistered and charred. Wrap in foil; let stand 20 minutes or until cool enough to handle. Remove skins, stems, and seeds from peppers; coarsely chop.
    2. Cook potatoes in lightly salted boiling water 12 to 15 minutes or until tender. Drain.
    3. For dressing, in serving bowl whisk together jalapeno brine, canola oil, salt, and black pepper. Add potatoes, peppers, and parsley; toss to coat. Season to taste. Sprinkle with pepitas, if desired.

    More...